I have a special place for pearl onions.It is slightly sweeter than the regular onions and I love its flavor.Pearl onions are fat and cholesterol free and are a good source of Vitamin C.Pearl onion is also said to regulate the blood sugar levels and is good to fight against infections and digestive disorders.
Today I have prepared a simple gravy to go with rice using pearl onions for the final post for Blogging Marathon #20, week 2,with the theme – Cooking with onion…
I used:
Pearl onion- 20 numbers
Garlic- 5 pods, peeled
Tomato – 1, ripe, finley chopped
Tamarind paste- 1 1/2 tablespoons,dissolved in 1/2 cup warm water
Mustard seeds- 1 teaspoon
Fenugreek seeds- 1/4 teaspoon
Freshly ground pepper powder – 1 teaspoon
Turmeric powder- a large pinch
Sambar powder- 1/2 teaspoon
Curry leaves- a few
Sesame oil- 1 tablespoon
Salt to taste
- Peal the pearl onion and cut into two if it is large.[Basically they should be of the same size.]
- Heat oil in a pan and put in mustard and fenugreek seeds.
- When it crackles, add the pearl onion, garlic and curry eaves.
- Saute for a few minutes till the onions turn pink.
- Put in the tomato and cook till the tomato is mushy.
- Add the tamarind extract to the pan.
- Put in the turmeric powder, pepper powder, sambar powder, salt.
- Mix well and bring to boil on low flame.Keep stirring once once in a while.
- Do a taste taste, if it is sour, add a little water,else let it simmer till it thickens.
- Remove from heat and serve as a side dish with steamed rice
Note :
- I added sambar powder for flavor. It is optional.
- Freshly ground pepper powder gives the best taste.
- Similarly, the dish tastes best when prepared with sesame oil. If it is not available, sunflower oil can be used.
- If the gravy is very watery, dissolve a little rice flour in water and add to pan.Boil till it reduces.
- Since the gravy is thick and spicy, a small quantity is sufficient to be mixed with steamed rice. The quantity you see above was for 4 portions.
Yummy and delicious!!!
Sowmya
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wow so tempting dish, will surely try it,
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lovely dear… so yumm…
VIRUNTHU UNNA VAANGA
Slurp,lipsmacking and definitely a fingerlicking kuzhambu.
PJ..this recipe is wonderful..love all the ingredients and have book marked!..wondering kya kya banau..aur kya kya khau!!..the BM is really making my work increase:))
tht's looks so tempting …yum
Wow looks so yummy PJ..
Oh so tempting.. I'm a big fan of kara kuzhambu!
Love to have this with rice n papad ๐
Yummy and sure will try this soon…. I'm pregnant now and this will be a delight to me I suppose….. ๐
Wow this is lovely PJ! Simple but beautiful. I love it a great one for our Sunday meal when I am in no mood to cook.:) Thanks.
But I am curious in the last but 1 pic what have you used to garnish. I does not look like coriander or curry leaves. Thyme?
Archana, I used a spring of tender curry leaves for the garnish ๐
Very tempting PJ!
Awesome
looks colorful and inviting